Combine eggplant, onions, celery, oil, tomatoes and tomato sauce in
slow cooker. Cover and cook on LOW 3 1/2 to 4 hours or until eggplant
is tender. Stir in olives, vinegar, sugar, capers and oregano.
Season with salt and pepper. Cover and cook 45 minutes to 1 hour or
until heated through. Garnish, if desired.